Fried lotus root slices(hua chao ou pian )

Fried lotus root slices

Introduction:

"Lotus root contains starch, protein, asparagin, vitamin C and oxidase. It also has high sugar content. Eating fresh lotus root raw can clear away heat, relieve thirst and stop vomiting. If you press fresh lotus root to extract juice, its effect is even better. Cooked lotus root is sweet and warm in nature, which can strengthen spleen and appetizer, benefit blood and heart. Therefore, it can tonify five internal organs, and has the effect of digestion, relieving thirst and promoting body fluid."

Production steps:

Step 1: lotus root section, onion ginger amount.

Step 2: peel lotus root, wash and slice.

Step 3: soak lotus root slices in water with white vinegar.

Step 4: drain lotus root slices before frying.

Step 5: heat up the wok and add oil into the ginger pan.

Step 6: stir fry lotus root slices quickly, sprinkle water while stir frying. When the lotus root slices are eight mature, add appropriate amount of salt for seasoning, and pour in the lake powder.

Step 7: Sprinkle the scallion and put it on the plate.

Materials required:

Lotus root: a section

Ginger: right amount

Shallot: moderate

Salt: right amount

Starch: appropriate amount

Water: moderate

White vinegar: a little

Note: 1. Soak lotus root slices in water with white vinegar to prevent black. 2. When frying, sprinkle water, lotus root is more smooth and tender, will not change color. This dish is white and bright in color, smooth, tender and crisp in texture, salty, fresh and slightly sweet in taste, and quite durable in aftertaste.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Hua Chao Ou Pian